Kona Inn Banana Muffins Recipes

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KONA INN BANANA BREAD



Kona Inn Banana Bread image

Provided by Food Network

Time 1h20m

Yield Two 8x4x3 inch loaf pans

Number Of Ingredients 8

2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup vegetable shortening
2 cups sugar
2 cups ripe mashed bananas (about 6 bananas)
4 eggs, slightly beaten
1 cup coarsely chopped walnuts

Steps:

  • Preheat the oven to 350.
  • Grease and flour 2 8x4x3-inch loaf pans.
  • Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.
  • Pour into the prepared pans and bake 50-60 minutes, or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.

KONA INN BANANA MUFFINS



Kona Inn Banana Muffins image

Marion Cunningham. The secret to these divine Hawaiian muffins is using lots of bananas, and beating them into submission for an especially tender, moist result. These muffins are great keepers, and they freeze well, too. Thanks Kona Inn!

Provided by BecR2400

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

1/2 cup vegetable shortening
1 1/4 cups all-purpose flour, plus more for the pan
5 very ripe medium bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 large eggs, lightly beaten
1/2 cup chopped walnuts
powdered sugar (optional, for dusting tops)

Steps:

  • Preheat the oven to 350 degrees F and set a rack in the lower-middle level.
  • Smear the cups of a muffin pan with a little shortening, sprinkle with a little flour, and shake the pan to distribute the flour.
  • Peel the bananas, place them in a large bowl, and beat them well with an electric mixer. The riper the bananas and the more you beat them, the more tender your muffins will be. Don't expect absolute smoothness; there will always be a few lumps. Set aside.
  • In a small bowl, combine the flour, baking soda, and salt.
  • Add the sugar, shortening, eggs, and walnuts to the bananas and mix well.
  • Add the dry ingredients to the bananas mixture and stir just until the batter is thoroughly blended.
  • Pour the batter into a large measuring cup with a spout and fill the muffin cups about two-thirds full.
  • Bake for 15 minutes, then check the muffins for doneness. A toothpick inserted in the center of a muffin should come out clean. If not, bake for 5 minutes more and check again. When the toothpick comes out clean, remove the muffins from the oven and let cool in the pan for 5 minutes.
  • Run a knife around the edges of the muffins and transfer them to a platter. Serve warm. Tip: For a nice finish, you can sift powdered sugar over the tops of the muffins, if desired.

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